In a heavy saucepan combine the brown sugar, the corn syrup, the butter, the cream, and the salt, bring the liquid to a boil, stirring, and simmer the mixture for 5 minutes. Add the cranberries and simmer the mixture, stirring occasionally, for 5 minutes, or until the berries have burst and the liquid is reduced to about 1 1/2 cups. Serve the sauce warm over ice cream. Makes about 1 1/2 cups. Gourmet November 1991
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (242g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1443 (99%)|
|Amt Per Serving||% DV|
|Total Fat 160.3g||214 %|
|Saturated Fat 101.2g||506 %|
|Monounsaturated Fat 42.2g|
|Polyunsanturated Fat 6g|
|Cholesterol 447.9mg||138 %|
|Sodium 48.6mg||2 %|
|Potassium 104.5mg||3 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 10.5g|
|Protein 2.8g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1461
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!